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Mulligatawny Soup — Fresh homemade recipe photo

Mulligatawny Soup

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I keep a jar of curry powder on the counter because I've learned to buy it early in the month, before it fades. Mulligatawny soup started as a way to use up leftover rotisserie chicken and a bag of carrots that were starting to go soft, and then it stayed. The name sounds like something from a Victorian novel—literally "pepper water" in Tamil—but the soup itself is straightforward: caramelized onions, warm spices, rice thickening things out, chicken broth holding it all together.
The trick I rely on is browning the curry powder with the onions instead of just sprinkling it in later. It toasts for about a minute and unlocks flavors that would otherwise sit muted under the surface. I add a splash of apple cider vinegar at the end because the soup can lean heavy, and the bright note cuts through without anyone noticing they're eating something complicated.
I make this when the weather turns sharp or when I want dinner to feel like more than just tossing pasta into boiling water. It keeps well for four days in the refrigerator and freezes beautifully, which is how I usually eat it—on a day when cooking feels like too much work but I still want something hot.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Indian-Inspired
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

For the soup
  • 3 tbsp butter or olive oil
  • 1 large yellow onion finely diced
  • 2 carrots peeled and sliced into half-moons
  • 2 stalks celery sliced thinly
  • 4 cloves garlic minced
  • 3 tbsp curry powder
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 6 cups low-sodium chicken broth
  • ½ cup long-grain white rice
  • 3 cups cooked shredded chicken about 2 breasts
  • ⅓ cup apple cider vinegar
For serving
  • Salt and black pepper to taste
  • Fresh cilantro or chives chopped
  • A dollop of plain yogurt or sour cream
  • Toasted coconut flakes optional

Method
 

  1. Melt the butter in a large Dutch oven over medium heat until foaming but not brown. Add the diced onion and cook for 8–10 minutes, stirring occasionally, until golden. The onions should smell sweet when you lean close to the pot.
  2. Add the carrots and celery. Cook another 5 minutes while you gather your spices.
  3. Push the vegetables slightly toward one side of the pot and add the curry powder directly into the exposed butter in the center. Let it toast for about 60 seconds until fragrant—this is the step that makes the difference, so don't rush past it. Stir everything together now to coat the aromatics evenly with the spices.
  4. Add the cumin and turmeric, stir once more, then pour in the chicken broth. Scrape up any browned bits from the bottom of the pot with your wooden spoon. Bring to a simmer.
  5. Stir in the rice, reduce heat to medium-low, cover, and cook for 20 minutes. The liquid should be mostly absorbed but not completely dry—rice keeps absorbing even after you take it off the stove.
  6. Add the shredded chicken and apple cider vinegar. Simmer uncovered for another 10–15 minutes until the rice is tender (taste a grain—it should be soft with no chalky center). If it thickens too much, add a splash more broth.
  7. Season generously with salt and pepper. The soup will taste best at this point—adjust acidity with an extra teaspoon of vinegar if needed, or add a pinch more salt if the flavors feel flat.
  8. Ladle into bowls and top with cilantro, yogurt, and toasted coconut if you have it on hand. Serve immediately while hot.

Nutrition

Calories: 340kcalCarbohydrates: 28gProtein: 26gFat: 14gSaturated Fat: 6gCholesterol: 75mgSodium: 920mgPotassium: 580mgFiber: 3gSugar: 6gVitamin A: 140IUVitamin C: 18mgCalcium: 60mgIron: 3mg

Notes

Make ahead: This soup actually tastes better the next day once the flavors have settled, so don't be surprised when you reheat it and think something's improved. It stores in an airtight container for up to four days in the fridge or freezes for three months—thaw overnight and warm gently on the stove, adding a little broth if needed since rice thickens things as they sit.
Substitutions: Use vegetable broth for a vegetarian version (you can add chickpeas alongside the vegetables). Swap white rice for basmati if you prefer something with more fragrance; just reduce cook time by about five minutes. If you don't have curry powder, use 2 tablespoons of your favorite blend plus an extra half-teaspoon each of cumin and turmeric.
Serving suggestion: I like a spoonful of mango chutney stirred into the bowl just before eating—it echoes the sweetness in the carrots without making the soup taste like dessert.

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